PIE DOUGH
A quick and easy Pie Dough recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Provided by Dianne Rossmando
Categories Dessert Thanksgiving Butter Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 single- or double-crust dough for 1 (9-inch) pie
Number Of Ingredients 10
Steps:
- 1. Stir together the flour, butter, and salt to blend. Using a pastry blender or 2 forks, cut the butter into the flour. For pies with liquid fillings (like custard or cooked-fruit fillings that are thickened with cornstarch or tapioca), the bits of fat should be evenly small, and the mixture should resemble a coarse meal. This will result in a mealy piecrust, which is less likely to become soggy as the pie bakes. For pies to be filled with fruit or another non-liquid filling, leave some larger bits of fat, about the size of small walnut pieces, for a crisp and flaky texture in the baked crust.
- 2. Make a well in the middle of the flour mixture and add the water all at once. Gently toss the mixture together until just blended and the flour is moistened (the mixture will look shaggy and loose).
- 3. Turn the dough out onto a lightly floured work surface and gently knead it together, combining parts of the mixture that are wetter with those that are drier. If preparing a double-crust recipe, divide the dough in half. Shape the dough into a 1-inch-thick disc, wrap in plastic wrap, and chill until firm, about 20 minutes. NOTE: At this point, the dough is ready to be used. It can be stored, tightly wrapped, in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- 4. Working with one disk at a time, unwrap the dough, place it on a lightly floured work surface, and scatter a little flour over it. Alternatively, place the dough between sheets of parchment or waxed paper. Roll out the dough for the bottom crust of a pie into an even round, about 13 inches in diameter (for a 9-inch pie pan). It should be about 1/8 inch thick.
- 5. Fold the dough in half or roll it loosely around the rolling pin, and gently lift and position it over the pan. Unfold or unroll the dough and ease it into the pan without stretching, making sure that the pan sides and the rim are evenly covered. Press the dough gently against the sides and bottom. Trim the overhang to 1 inch.
- 6. For a single-crust pie, tuck the dough overhang under itself and flute the edges. Fill and bake the pie according to the recipe directions. For a double-crust pie, roll out the second piece of dough into an 11-inch round (for a 9-inch pie pan), and then cut vents in it. Fill and finish the pie according to the recipe directions.
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Sun Khan
[email protected]This pie dough is the best I've ever had. It's so flaky and delicious.
John Y
[email protected]I'm a professional baker and this is my go-to pie dough recipe. It's always perfect.
Sindisiwe Shezi
[email protected]This pie dough is a game-changer. It's so easy to make and it tastes amazing.
Jahmadi Hicks
[email protected]I'm so glad I found this pie dough recipe. It's made my life so much easier.
Mary Howard
[email protected]This is the best pie dough recipe I've ever used. I highly recommend it.
ubaid ullah mmd
[email protected]I've used this pie dough recipe to make all kinds of pies, and they've all turned out delicious.
Qaisar Jutt
[email protected]This pie dough is the perfect thickness. It's not too thick or too thin.
Saraswati Maharjan
[email protected]I love the flavor of this pie dough. It's so buttery and flaky.
Denis iulian Denis iulian
[email protected]This pie dough is a dream to work with. It's so smooth and elastic.
Mickey Miya
[email protected]I've tried a lot of pie dough recipes, but this one is my favorite. It's so easy to make and it always turns out perfect.
Fire Garcia
[email protected]This is the only pie dough recipe I use anymore. It's simply the best.
Ahmed tube
[email protected]I love that this recipe uses butter instead of shortening. It makes the pie dough so much more flavorful.
Nichelle Jones
[email protected]This pie dough is so easy to make, even for a beginner like me.
Fadhili Okech
[email protected]I made this pie dough for a potluck and it was a hit! Everyone loved it.
Ilyconview
[email protected]This is my go-to pie dough recipe. It's always flaky and delicious.
kamya soney
[email protected]I've been using this recipe for years and it never fails me. It's the perfect pie dough for any occasion.
Maritza Leyva.
[email protected]This is the best pie dough recipe I've ever used. It's so easy to work with and it bakes up perfectly.
yamil pinas
[email protected]I love this recipe because it's so versatile. I can use it to make sweet or savory pies, and it always turns out great.
John Wara
[email protected]This pie dough recipe is a keeper! It's so easy to make and it turns out perfectly every time. I've used it for apple pies, cherry pies, and even chicken pot pies, and it's always delicious.